Cola not only tenderizes this brisket, it also makes a fabulous gravy, along
with garlic, onion, celery, tomato sauce, and dry onion soup mix.
1 (about 4 pounds, 1st or 2nd cut) beef brisket
2 tablespoons olive oil
2 teaspoons sweet Hungarian paprika
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 cup diced onion
1 cup diced celery
1 cup (8 ounces) tomato sauce
1 cup cola
1 (1.5 ounce) package dry onion soup
Heat oven to 350 degrees F. Line a roasting pan with foil.
Rub brisket on both sides with the olive oil. Sprinkle both sides with paprika,
salt, and pepper. Place in the prepared roasting pan. Top with garlic, onion,
Whisk together tomato sauce, cola, and onion soup mix. Pour over the top
of the vegetables on the brisket. Cover with foil and roast for 2 1/2 to 3 hours,
until very tender. Baste with pan juices every 30 minutes.
Let rest for 10 minutes.
Slice against the grain and serve with pan juices.
Yield: 8 servings
The brisket may be made a day in advance, sliced and refrigerated. Reheat in